I suppose most of you definitely agree on the fact that we`re deeply in the fall season and winter is approaching, except you live in a country where it`s warm 24/7 for 365 days, which is not the case where I´m from. But anyway, right now here in Switzerland winter is almost knocking on our doors, the trees almost lost all their leaves and were`re just two weeks ahead of strolling over Christmas markets and sipping our first mulled wines.
I guess perfect time to honor the last moments of this truly beautiful season, by bringing classic fall dishes on the table, like pumpkin soup, which I have in store for you today. It literally stands for this season, which is also why I have to eat pumpkin soup at least once every fall. Besides it`s the absolute super-duper autumn indicator. If you see this dish popping up at restaurants, local supermarkets and blogs, you just know that fall has arrived. At least this is the case on my behalf, PSL and pumpkin soup stand for fall...amen...
Ok, I admit, probably this is just my point of view, so why don`t you tell me about your one and only harbingers of autumn???
Whilst you share your thoughts on this topic, I show you how you can make this easy and super quick pumpkin soup with coconut milk and ginger.
What you need (for one pumpkin):
- one round pumpkin, must be round in order to serving the soup in it
- 250ml coconut milk
- a pinch of chili flakes
- 2 tablespoons lime juice, if you prefer a lighter lime flavour only add one tablespoon
- one little bulb of ginger (approximately 20g)
- a pinch of salt & pepper
- salted peanuts, chopped, which I forgot to buy
- cilantro to decorate, which I forgot to buy as well
- cut off the upper part of your pumpkin
- remove all the seeds, just like you do if you carve a Halloween pumpkin
- gently cut out as much pumpkin flesh as you can, without damaging the pumpkin, you can do this with a spoon or knife
- peel ginger, cut into thin slices
- pour a little bit of water into a pan, not more than 3 tablespoons
- add pumpkin flesh, sliced ginger, chili flakes, lime juice and a little bit of salt
- cook for 2 minutes, then pour in coconut milk
- cook for 5 minutes on low heat, pan covered
- blend your soup, add more salt and pepper
- cook for 10 more minutes on low heat, pan covered
- pour soup back in your pumpkin, sprinkle over some chopped salted peanuts and cilantro
- serve immediately
Quiet easy right? And in fact there`s just one important thing you have to remember; don`t forget to serve your soup in the pumpkin itself. Because serving soups in vegetables is way more fancier, don`t you agree?
Read you soon,